Co-crystallized sweeteners

ABSTRACT

Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.

FIELD

Disclosed herein is a delivery system for a sweet receptor modulator anda sugar. Also disclosed is a process for producing a water-soluble,non-dusting, sugar co-crystallized3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) composition, as well as beverages, fluid dairy products,condiments, baked goods, frostings, bakery fillings, candy, chewing gumor table-top sweeteners prepared with the sugar co-crystallized3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) compositions and methods of preparing the same.

BACKGROUND

The use of sweet receptor modulators requires consideration of theability to deliver the modulator and also its solubility. Thus,effective means for delivering sweet receptor modulators in desiredcompositions would be very useful. In particular, it is highlydesirable, to provide a means to hasten the aqueous dissolution rate ofa poorly soluble sweet receptor modulator such as Compound I. Moreover,it is also desirable to achieve a uniform blend of sucrose and CompoundI to avoid demixing, and to prevent unsightly flocks of sweetnessenhancer from forming when a powdered beverage that contains thecompositions is added to water.

Embodiments described below meet at least one of these, and other, needsof the industry by providing a sugar co-crystallized with Compound I.

SUMMARY

Provided herein is the co-crystallization of3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) having the structure:

or salts thereof with sugar in various ratios. In addition, embodimentsprovided herein provide for the uniform dispersion of Compound I in anyapplication.”. The sugar co-crystallized sweetener composition providedherein comprises sugar and a sweetener enhancer such as Compound I.Compositions provided herein can be used, for example, as a sweetenerfor incorporation in processed foods and beverages or as a table-topsweetener.

Further provide herein is a composition comprising a mixture of sugarand from about 0.5% to about 50%, of the total weight of the mixture,Compound I having the structure:

wherein the mixture has been formulated so that the time that 50% ofCompound 1 in the mixture dissolves in water is faster than the timeCompound I, provided in the same amount in a simple mixture of CompoundI and sugar, dissolves in water. In another embodiment, a mixture ofsugar and 0.5 to less than 10% , of the total weight of the solution,Compound I wherein Compound I in the mixture dissolves in water in lessthan or equal to about five minutes, particularly Compound 1 dissolvesin water in less than 2 minutes, more particularly, in less than 2seconds.

In another embodiment of the sugar co-crystallized sweetener compositionprovided herein, Compound I and is present in an amount from 0.001% to50% by weight of the final product. In yet another embodiment, theconcentration range of Compound I is from 0.001% to 5%. In yet anotherembodiment, the concentration range of Compound I is from 0.001% to2.5%.

Without being bound to theory, it is believed that the sugarco-crystallized with Compound I composition may comprise agglomerates.

In yet another embodiment provided herein, the sugar co-crystallizedCompound I composition additionally comprises another sweetener, whichis selected from a natural sweetener, a high intensity sweetener, or amixture thereof.

A process for preparing a sugar co-crystallized sweetener composition isalso disclosed herein. This process comprises mixing sugar with waterwith agitation, heating the resultant mixture to form a hot concentratedsucrose/water syrup of; incorporating the3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) into the syrup to form a uniform dispersion, removing themixture from the heat and allowing the mixture to cool with vigorousagitation; and sieve screening the resulting agglomerates.

In another embodiment, the process comprises mixing the sugar with waterwith agitation and heating the resulting mixture to about 120° -130° C.to form a hot concentrated sucrose/water syrup of approximately 95 to 98brix; incorporating the3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) into the syrup to form a uniform dispersion, removing themixture from the heat and allowing the mixture to cool with vigorousagitation; and sieve screening the resulting agglomerates to controlgranulometry

Also disclosed is a method of sweetening beverage, dessert, condiment,candy, chewing gum and table-top sweetener compositions by adding asugar co-crystallized Compound I composition in an amount effective tosweeten such a composition.

The sugar co-crystallized Compound I compositions can be included invarious edible compositions such as beverages, fluid dairy products,condiments, baked goods, frostings, bakery fillings, candy and chewinggum with the sugar co-crystallized sweetener composition being presentin an amount effective to sweeten the compositions.

The sugar co-crystallized Compound I compositions can also be providedin the form of a table-top sweetener.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a graph showing the dissolution profiles of Compound Ico-crystals of different concentrations.

FIG. 2 is a graph showing the dissolution profiles of simple powdermixtures of Compound I of different concentrations.

DETAILED DESCRIPTION

The term “sugar” is used to refer to sucrose, fructose or glucose in adry or syrup form.

Compositions provided herein use3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) having the structure:

Salts and complexes of Compound I are also suitable for such uses.

One aspect provided herein is a process for preparing a sugarco-crystallized with3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I).

In one embodiment, a first step of this process, a hot concentratedsucrose/water syrup of approximately 95 to 98 brix is obtained by mixingsugar with water with agitation and then heating the syrup withagitation to remove water, through any conventional means. Acommercially available sugar syrup can also be used to prepare the hotconcentrated sucrose/water syrup of approximately 95 to 98 brix. Theresulting viscous liquid allows Compound Ito be dispersed within thesyrup.

In a particular embodiment, the resulting syrup is maintained at atemperature not less than about 120° C.

In another aspect, the resulting syrup is maintained at a temperature inorder to prevent premature crystallization.

In a further embodiment, the solids content of the resulting syrup isfrom 95-98% by weight of the syrup.

In another aspect, provided here is a second step of the aboveidentified process where, the poorly water-soluble Compound I isincorporated into the syrup to form a uniform dispersion to avoid “hotspots.” A uniform mixture also facilitates wetting and dissolution ofCompound I when the final product is placed into water.

In one embodiment, a dry premix comprising3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) or salt thereof and sugar is prepared. The weight ratio ofCompound I to sugar in this premix ranges from about 0.001:1 to about1:1. Other components, such as flavors or other high potency sweetenersin extremely small amounts may also be added, so long as the amountadded does not adversely affect the overall taste of the sugarco-crystallized sweetener composition. For example, a surfactant suchas, but not limited to, lecithin, monoglycerides, diglycerides, CITREM®and DATEM®, a solvent modifying agent such as an acid or base can beadded to influence pH or some other solubility parameter of the solventin the dissolution zone, or to impact the crystal form of the poorlywater soluble flavor such as compound I. Optionally a second flavouringingredient can be added to impart a desired taste.

In a further process step, a predetermined amount of the premix is addedto the syrup with vigorous mechanical agitation or impact beating withina suitable crystallization zone, such as an inline homogenizer, a HobartMixer or Turbulizer.

Alternatively, the concentrated syrup may be added to a predeterminedamount of the premix and mixed in a similar manner. The amount of premixadded can be varied in order to result in final products with varying3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) content. In one particular embodiment provided herein,3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) and is present in an amount from 0.001% to 50% by weight ofthe final product. In another embodiment provided herein, Compound I ispresent in an amount from 0.001% to 5% by weight of the final product.In yet another embodiment, Compound I is present in an amount from0.001% to 2.5% by weight of the final product. After the addition of thepremix, the sugar syrup is removed from the heat. Duringcrystallization, it is desirable to remove the heat to preventoverheating within the crystallization zone. The heat of crystallizationcan be removed or dissipated by indirect heat exchange, e.g., bysurrounding the crystallization zone with a water jacket, or by forcedair flow through the beater-crystallizer, e.g., with a vapor separator.

In a further step of the process, the mixture is cooled quickly withvigorous agitation. This agitation step is essential as it initiates theexothermic crystallization of sucrose. Simultaneously, water is boiledoff and agglomerates of fondant sized sucrose crystals and Compound Iare formed. Agitation is continued until the mixture is transformed,crystallized and agglomerated. When the mixture reaches the relativelydry agglomerated state, the resulting product is a homogeneous blend ofthe co-crystallized sugar and3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I).

The latent heat of crystallization is generally sufficient to evaporatethe moisture so the sugar co-crystallized3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) composition is substantially dry. If desired, the sugarco-crystallized Compound I composition may be further dried. Thephysical structure of the sugar co-crystallized3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide (Compound I)composition is highly dependent on the rate and temperature of agitationand crystallization, and on the degree of sugar transformation.Generally, the less time the mixture spends at high temperature, thebetter.

In a yet further step of the process, the granulometry of the resultingagglomerates is controlled by sieve screening. Control of granulometryby sieving is essential to ensure that the agglomerates can be of adesired particle size. For example, this step removes large aggregatesso that the product to the unaided eye can have the appearance of tablesugar.

The sugar co-crystallized3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) compositions provided herein are generally in the form ofaggregates or agglomerates of sucrose crystals intimately associatedwith the3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) sweeteners. The agglomerates form a loose, lacy networkbonded together at their interfaces by point contact. Accordingly,aqueous liquid can rapidly penetrate the porous cluster of agglomeratesand free each of the particles making up the agglomerates. The particlesthus become readily dispersed and/or dissolved in the aqueous liquid.

In a sugar co-crystallized Compound I composition provided herein, the3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide (Compound I) sweetener isincorporated as an integral part of the sugar matrix and there is notendency for the3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) sweetener to separate or settle out during handling,packaging or storage. The resulting product is granular, free-flowing,non-caking and is readily and uniformly dispersed or dissolved in water.

Some embodiments comprised herein provide enhanced deliverycharacteristics.

Some embodiments comprised herein provide for the uniform dispersion ofCompound I in any application and therefore avoid “hot spots” or areasof agglomerates

Compositions of the sugar co-crystallized3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide (Compound I) provided hereinare suitable for use in any food to replace natural sweeteners, as wellas other high intensity sweeteners, normally used as sweeteners. Thesugar co-crystallized Compound I can be administered in a dry form,e.g., in powdered beverages, frosted cereals or master batches (i.e.concentrated Compound I enhancer/sucrose mixtures which are furtherdiluted by customers who prepare reduced-sugar food stuffs).

The term “food” as used herein includes, for example, beverages, fluiddairy products, condiments, baked goods, frostings, bakery fillings,candy and chewing gum.

Beverages include, without limitation, carbonated soft drinks, includingcola, lemon-lime, root beer, heavy citrus (“dew type”), fruit flavoredand cream sodas; powdered soft drinks, as well as liquid concentratessuch as fountain syrups and cordials; coffee and coffee-based drinks,coffee substitutes and cereal-based beverages; teas, including dry mixproducts as well as ready-to-drink teas (herbal and tealeaf based);fruit and vegetable juices and juice flavored beverages as well as juicedrinks, nectars, concentrates, punches and “ades”; sweetened andflavored waters, both carbonated and still; sport/energy/health drinks;alcoholic beverages plus alcohol-free and other low-alcohol productsincluding beer and malt beverages, cider, and wines (still, sparkling,fortified wines and wine coolers); other beverages processed withheating (infusions, pasteurization, ultra high temperature, ohmicheating or commercial aseptic sterilization) and hot-filled packaging;and cold-filled products made through filtration or other preservationtechniques.

Fluid dairy products include, without limitation, non-frozen, partiallyfrozen and frozen fluid dairy products such as, for example, milks, icecreams, sorbets and yogurts. Condiments include, without limitation,ketchup, mayonnaise, salad dressing, Worcestershire sauce,fruit-flavored sauce, chocolate sauce, tomato sauce, chili sauce, andmustard.

Baked goods include, without limitation, cakes, cookies, pastries,breads, donuts and the like. Bakery fillings include, withoutlimitation, low or neutral pH fillings, high, medium or low solidsfillings, fruit or milk based (pudding type or mousse type) fillings,hot or cold make-up fillings and nonfat to full-fat fillings.

Sweetened food composition, such as those described above, are obtainedby including therein a sweetening effective amount of the sugarco-crystallized 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide (Compound I) composition tosweeten the food composition.

Determination of the amount of sugar co-crystallized3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) composition to be added to the food composition can bereadily determined by one of ordinary skill in the art.

The sugar co-crystallized sweetener composition can be used for thispurpose alone or in combination with known bulking agents. Suitablebulking agents include, but are not limited to, dextrose, maltodextrin,lactose, inulin, polyols, polydextrose, cellulose and cellulosederivatives and organic acids including, but not limited to, citric acidand malic acid. Such a product may be suitable for use especially fortable-top sweeteners and powdered soft drinks. A table-top sweetenercomprising the present sugar co-crystallized sweetener composition mayalso include any other ingredients commonly present in table-topsweeteners in order to tailor the taste of the product to a specific enduse. A table-top sweetener comprising the present sugar co-crystallizedsweetener composition may take any known form. Suitable forms include,but are not limited to, sachets including the sweetener in powder orgranular form, tablets, liquid sweeteners, and jar, pouches, pocket orother forms in which the sweetener may be measured in, for example,spoon for spoon form.

The sugar co-crystallized3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2′,2′-dimethyl-N-propylpropanamide(Compound I) compositions can also include known natural sweeteners aswell as other high intensity sweeteners. Sweeteners that may be employedinclude, without limitation, aspartame, acesulfame-K, sucralose,saccharin, alitame, cyclamates, stevia derivatives, thaumatin, sucrose(liquid and granulated), high fructose corn syrup, high conversion cornsyrup, crystalline fructose, glucose (dextrose), polyol sugar alcohols,invert sugar and mixtures thereof.

Additional embodiments of the compositions disclosed herein and the usethereof are also contemplated, wherein the compositions consist of orconsist essentially of the recited components.

EXAMPLE

Embodiments will now be described in further detail by way of thefollowing examples. These examples are intended as an illustration ofcertain embodiments, and no limitation is implied.

Example 1

Co-Crystal of 1% Compound I and 99% Sucrose

20 g of granular sucrose (Domino Foods) were dissolved in 14 mL of hotdeionised water within a 50 mL glass beaker. The resulting syrup wasboiled in a microwave oven to reduce the moisture content. Periodicallythe syrup was removed from the oven and stirred with a thermometer toliberate bubbles and to monitor temperature. When the syrup reach atemperature of 128° C., the syrup was removed from the oven and 220 mgof dry Compound I powder was added. The powder was incorporated into thesyrup by hand stiffing. After a uniform dispersion had been achieved,the beaker was cooled by placing it momentarily into a vessel thatcontained water at ambient temperature and the stirring rate wasincreased. Once sucrose began to crystallize the beaker was removed fromthe cooling vessel. Vigorous agitation was continued as the mixturefrothed up and sucrose continued to crystallize. After 30 seconds thematerial took the form granular agglomerates of fondant sized sucroseand Compound I. Aggregates were broken up with a mortar and pestle untilproduct was passed through a 500 μm sieve.

Example 2

Co-Crystal of 5% Compound I and 95% Sucrose

Prepared as Example 1 except that 1.100 g of Compound I was added to thesucrose syrup.

Example 3

Co-Crystal of 10% Compound I and 90% Sucrose

Prepared as Example 1 except that 2.200 g of Compound I was added to thesucrose syrup.

Example 4

Co-Crystal of 5% Compound I, 94.4% Sucrose and 0.6% Sodium Acetate.

Prepared as Example 2 except that 0.1364 g of sodium acetate wasdissolved in water along with the sucrose to constitute the startingsyrup.

Example 5

Co-Crystal of 5% Compound I, 94.4% Sucrose and 0.6% Phosphate DibasicHeptahydrate

Prepared as Example 2 except that 0.1402 g of sodium phosphate dibasicheptahydrate to was dissolved in water along with the sucrose toconstitute the starting syrup.

Example 6

Co-Crystal of 5% Compound I, 94.6% Sucrose and 0.4% Sodium Hydroxide

Prepared as Example 2 except that 2 mL of 1N sodium hydroxide solutionwas added to the concentrated syrup just prior to adding the Compound I.

Comparative Samples

Simple powder mixtures were prepared by placing measured quantities ofdry granular sucrose and into a 4 dram glass vial. Physical mixtureswere made by simply stirring the two powders with a spatula for 2minutes.

Dissolution Measurements

The performance of the sucrose/Compound I co-crystallized product wascompared to that of the Compound I starting material andsucrose/Compound I powder mixtures under standard conditions using aDistek 2100B USP 2 dissolution system. Sufficient amounts of each samplewere added in order to create 20 ppm solutions of Compound I. Theseamounts were 20 mg of pure Compound I, 200 mg of the 10% mixtures, 400mg of the 5% mixtures and 2.00 g of the 1% mixtures in 1 L of deionizedwater. A stirring rate of 200 rpm was used.

The concentration of Compound I in solution was monitored continuouslyas a function of time using a UV/Vis spectrometer probe which measuredabsorbance at 324 nm. Results selected at specific time points areprovided in the tables below show that the amount of Compound I insolution increased more rapidly for the co-crystallized products thanwas the case for pure Compound I or the powder mixtures.

Evaluation

Comparison of the physical mixtures in Table 1 and the co-crystallizedsamples is shown in Table 2 and it demonstrates the enhanced rate ofrelease that Compound I experiences when co-crystallized. The time to50% dissolution of the 5% simple mixture was 29.3 minutes, which wasmore than 5 times as long as the time measured for the 5%co-crystallized sample, i.e., 50% dissolution of Example 2 is reached at6.8 minutes.

Moreover, the surface of liquids to which co-crystallized powders wereadded was free of the flocks or specks that formed in the comparativesamples.

Examples 1-3 have an appearance much like that of table sugar. Of thesamples that contained pH modifying additives. Example 5 dissolvedrapidly with a slight brown colour. As shown in Table 2 and FIG. 2, thedissolution rate of the simple powder mixtures depends on the Compound Ito sucrose ratio. While dilute mixtures dissolve reasonably rapidly,those with 5% Compound I or more only reach 50% dissolution after 30minutes. Wetting and dispersing the fine Compound I powder improves itsdissolution.

As shown in Table 1 and FIG. 1, the dissolution rate of the co-crystalsamples was less sensitive to concentration. Dissolution was fast evenwith 1% and 5% Compound I. The 10% Compound I co-crystal dissolvedslightly more slowly with 50% dissolution coming at 6.8 minutes.

As shown in Table I and FIG. 1, the 5% co-crystal sample dissolves muchfaster than the 5% simple mixture. Its dissolution profile is similar tothe very dilute (0.06%) simple mixture.

The symbols provided on the graph of FIG. 1 and FIG. 2 are not meant torepresent actual data points but are provided to allow identification ofthe various samples.

As shown in Table 1, additives such as base and basic salts wereincorporated into the co-crystal structure. NaOH lead to a very fastinitial dissolution (50% in <10 seconds). The sodium salts had lessimpact. The powder took on a slight brown colour when processed withthese additives.

TABLE 1 Co-crystallized Sample Concentration in solution (ppm) TimeExam- Exam- Exam- Exam- Exam- Exam- (min) ple 1 ple 2 ple 3 ple 4 ple 5ple 6 0.083 2.2 0.4 0.7 0.9 0.7 8.6 2 12.0 10.1 6.2 11.2 7.0 14.4 5 16.315.9 11.0 17.1 12.9 17.1 10 19.5 19.5 15.3 21.1 18.0 18.5 25 22.6 22.319.7 23.4 22.9 19.6 50 23.6 23.3 21.3 24.6 23.5 20.2 100 24.3 23.6 23.324.8 24.1 20.5

TABLE 2 Comparative Samples Concentration in solution (ppm) Pure SimplePowder Mixtures Time 100% Com- 10% Com- 5% Com- 1% Com- (min) pound Ipound I pound I pound I 0.083333 −0.5 0.8 −0.3 1.1 2 0.4 1.9 2.4 4.9 51.4 3.8 4.3 9.2 10 3.5 5.9 6.8 12.9 25 8.3 11.8 11.6 18.3 50 14.5 17.817.4 21.0 100 20.9 22.2 22.6 23.1

1. A process for preparing a sugar co-crystallized with a Compound Iwhich comprises: mixing sugar with water with agitation to form amixture; heating the mixture; seeding the mixture with a premixcomprised of sugar and Compound I wherein Compound I has the structure:

or a salt thereof; removing the mixture from the heat; allowing themixture to cool with vigorous agitation to form agglomerates; andoptionally, sieve screening the resulting agglomerates to control thegranulometry,
 2. The process according to claim 1, wherein the weightratio of Compound I having the structure:

to sugar in said premix is from about 0.001:1 to about 1:1.
 3. Theprocess according to claim 1, wherein the amount of Compound I havingthe structure:

and sugar in a final product is from 0.001% to 50% by weight.
 4. Theprocess according to claim 3, wherein the amount of Compound I havingthe structure:

and sugar in a final product is from 0.001% to 5% by weight,
 5. Theprocess according to claim 4, wherein the amount of Compound I havingthe structure:

and sugar in a final product is from 0.001% to 2.5% by weight.
 6. Amethod of sweetening a product by including therein a sugarco-crystallized composition comprising sugar and Compound I whereinCompound I has the structure:

or a salt thereof in an amount effective to sweeten said beverage. 7.The method according to claim 6, wherein the product is a beverageselected from the group consisting of carbonated soft drinks, powderedsoft drinks, coffees, teas, juices, sweetened and flavored waters,sport/energy/health drinks, alcoholic beverages, beverages processedwith heating and hot-filled packaging and cold-filled beverages.
 8. Themethod according to claim 6, wherein the product is a fluid dairyproduct selected from the group consisting of non-frozen, partiallyfrozen and frozen milks, ice creams, sorbets and yogurts.
 9. The methodaccording to claim 6, wherein the product is a condiment selected fromthe group consisting of ketchup, mayonnaise, salad dressing,Worcestershire sauce, tomato sauce, chili sauce, and mustard.
 10. Themethod according to claim 6, wherein the product is a baked goodselected from the group consisting of cakes, cookies, pastries, breadsand donuts.
 11. The method according to claim 6, wherein the product isa frosting.
 12. The method according to claim 6, wherein the product isa bakery filling of a low or neutral pH filling, a high, medium or lowsolids filling, a fruit or milk based filling, a hot or cold make-upfilling and a non-fat to full-fat filling.
 13. The method according toclaim 6, wherein the product is a candy or chewing gum.
 14. The methodaccording to claim 6, wherein the product is a table-top sweetener. 15.(canceled)
 16. Further provide herein is a composition comprising amixture of sugar and from about 0.5% to about 50%, of the total weightof the mixture, Compound I having the structure:

wherein the mixture has been formulated so that the time that 50% ofCompound I in the mixture dissolves in water is faster than the timeCompound I, provided in the same amount in a simple mixture of CompoundI and sugar, dissolves in water.